Homemade Hamburger Buns (Gluten Free and Dairy Free)

There are just some things I have had to do without since beginning this gluten free journey three years ago. The last time I had a hamburger on a bun was at the Cheesecake Factory and they had an Udi GF hamburger bun. It was big and dry and not great. After that? I just avoided hamburgers, period. I would think about making my delicious teriyaki burgers from time-to-time, but then I would remember...no buns. For hot dogs, I use corn tortillas as a replacement, but with hamburgers you really need that fluffy bun. Well, I have news for you. This recipe was fluffy, SOFT, and flavorful. And it really isn't hard to make, especially compared to regular rolls that I used to make. Enjoy!

Homemade Hamburger Buns
(Gluten Free, Dairy Free)
Recipe found here.

INGREDIENTS:
2 Tbsp Active Dry Yeast
1 & 1/4 cup warm water (110 degrees)
6 Tbsp canola oil
1/4 cup sugar
2 cups brown rice flour
1/2 cup + 2 Tbsp potato starch
1/4 cup + 2 Tbsp tapioca starch
1 & 1/2 tsp xanthan gum
1 tsp sea salt

1/2 tsp onion powder
2 eggs
extra oil for the tops
(optional: sesame seeds for the tops)

HOW TO PREPARE:
Preheat your oven to 425 degrees F. Put parchment paper on the cookie sheet.

Whisk together the yeast and warm water. Add in the oil and sugar. Cover with a towel and allow to double in size while you measure out your dry ingredients. 

In a mixer combine the brown rice flour, potato starch, tapioca starch, xanthan, salt and onion powder. When the yeast mixture is ready, add it and the eggs to the dry ingredients. Mix on low speed for 30 seconds then turn up the speed to medium and continue mixing for 2 & 1/2 more minutes.
Immediately scoop rolls in the size of 1/3 to 1/2 cup dough onto the prepared pan. Using wet fingers (and continually wetting them) touch up any bumps on the rolls to make them smooth. Using an oil brush or a oil mister, coat the rolls with a bit of oil. (If using, sprinkle on the sesame seeds.) 

Allow the rolls to sit 5 minutes than bake 8-12 minutes or until rolls are golden brown. Allow the rolls to cool completely before storing in a ziplock bag. I try to use these within 1-2 days, otherwise they tend to dry out. They also can be frozen for later use! Simply freeze them the day you make them for optimal freshness.

Chicken Noodle Soup Using Edamame Pasta

Last week we were sick with a virus. My good friends, the Grovers, brought us a big pot of this soup. It was so delicious that I asked for the recipe. Now I need to figure out where to buy some Edamame noodles.

Chicken Noodle Soup Using Edamame Pasta

INGREDIENTS:
2 12-oz. cans of chicken (or cooked chicken, cut up or shredded)
4 cloves of garlic or 2 tsp of minced garlic
1 medium onion, chopped
4 celery stalks, diced
3 carrots, diced
1 tsp dried Italian seasoning (or basil, parsley)
2 bay leaves
8 C water
1 tbsp chicken bouillon

HOW TO PREPARE:
Two handfuls of edamame pasta (break it as you put it in the boiling water)

Heat a Dutch oven over medium-high heat. Add some olive oil and then garlic, onion, celery and carrots to the heated oil and sauté for about 3 minutes. Add the dried herbs, bay leaves, water and bouillon. Bring to a boil and let it simmer for about 15 minutes. (At this point, you can let the pan sit in the fridge overnight.) Next you put two handfuls of edamame pasta in boiling water for 4 minutes, drain it and add it to the soup along with the chicken. For variety you could add 1 C salsa and/or shredded Parmesan cheese.

Beef Shepherd's Pie

I made this recipe last October and it was so delicious, that it's been on my mind ever since. I am making it again tonight and that is my cue to post the recipe on my blog! I found the recipe here. I double this recipe and today I am trying it out in the crockpot - I will post how that goes.

Photo found here. 

Beef Shepherd's Pie

INGREDIENTS:

Serves 5-6

4 cups mashed potatoes

garlic salt

1lb ground beef

1/3 cup onion, chopped

2 garlic cloves, minced

3 Tablespoons GF flour

1 Tablespoon tomato paste

1 Tablespoon Worcestershire sauce

1 Tablespoon soy sauce

1 can (14.5oz) chicken broth

2 cups frozen vegetable medley

salt & pepper

HOW TO PREPARE:

1. Pre-heat oven to 400 degrees. Brown ground beef, onions and garlic in a large

skillet on med-high heat. When meat is completely cooked, stir in flour and cook for

1-2 minutes.

2. Stir in tomato paste, worcestershire sauce, soy sauce and chicken broth. Simmer

for 5-6 minutes, or until sauce is thick. Turn the heat off and stir in frozen

vegetables and salt and pepper, to taste.

3. Pour beef mixture into a large, oven-proof casserole dish. Top with mashed

potatoes and smooth with a spatula. Sprinkle garlic salt on top of mashed potatoes.

4. Place casserole dish on a large sheet pan (in case the sauce overflows) and bake for

20-30 minutes, or until top is golden brown. Ladle and serve!

Chocolate Pixies

Chocolate Pixies are chocolate cookies that are rolled in powdered sugar before baked. My Grandma made this recipes for years for Christmas. She always kept them in Christmas cookie tins and had them on the counter whenever we would visit her. They are delicious and Christmastime requires for me to make them and remember my dear Grandmother.

Chocolate Pixies


Photo found here.

INGREDIENTS:
1/2 cup oil
2 cups sugar
4 squares unsweetened chocolate, melted
4 eggs
2 tsp vanilla
2 cups GF flour
2 tsp baking powder
1/2 tsp salt
1 cup chopped walnuts, optional
------
Powdered sugar

HOW TO PREPARE:
In a medium-sized bowl, blend together oil, 2 cups sugar, and melted chocolate.

Blend in eggs and vanilla. Then mix in flour, baking powder, and salt. Stir in walnuts, if desired.

Chill in the fridge for 1 hour, covered. Use a cookie scoop to form cookies and roll them in powdered sugar. Place on a parchment-paper lined cookie pan. Bake for 10-12 minutes or until the tops crack and the cookies are cooked through. Allow to cool. Store in an airtight container.

Buttermilk Pie

Just in time for Thanksgiving, I am sharing this recipe for Buttermilk Pie with you! I found the recipe here. When I tried this pie, my first thought was: Where has this pie been all my life?! It is that good.

Buttermilk Pie

Photo found here.

INGREDIENTS:

1 large (9 inch) GF pie crust

1/2 cup butter, softened

2 cups sugar

3 1/2 tablespoons of GF flour

3 eggs

1 cup buttermilk

1 teaspoon vanilla extract

Nutmeg – to dash on top

HOW TO PREPARE:

Preheat oven to 350. Prepare pie pan with pie crust.

Cream together butter and sugar. Once fully combined and slightly fluffy, add flour and eggs.

Mix well. You can use a hand mixer for this, or beat with a fork until fully combined and smooth. Stir in buttermilk and vanilla extract. Mix until fully incorporated.

Pour into prepared pie crust. Dash nutmeg on top.

Bake for 1 hour and 15 minutes at 350 – or until done. A fork or toothpick inserted into the middle should come out cleanly. The pie will still be slightly jiggly after baking.

Allow time to cool and set before serving, usually an hour at the very least.

Chocolate Chip Cookies

I have been getting a bit tired of the regular Tollhouse chocolate chip cookie recipe, so when I saw this recipe then I jumped on it. And I so glad that I made them because they were delicious!









Chocolate Chip Cookies:

24 Servings

Ingredients
1 cup butter, softened
1 cup packed brown sugar
3/4 cup sugar
2 eggs
1-1/2 teaspoons vanilla extract
2-2/3 cups GF flour
1-1/4 teaspoons baking soda
1 teaspoon salt
1 package (12 ounces) semisweet chocolate chips
2 cups coarsely chopped walnuts, toasted

Directions
In a large bowl, cream the butter, brown sugar and sugar until light
and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda
and salt; gradually add to creamed mixture and mix well. Stir in
chocolate chips and walnuts.

Use ice cream scoop to scoop out uniform cookie dough portions onto parchment paper-lined baking sheets. Press a shallow indentation in the center of each
with your thumb, reshaping sides to smooth any cracks.

Bake at 375 degrees for 10-11minutes or until edges are golden brown.
Cool for 2 minutes before removing from pans to wire racks; cool.
Yield: 2 dozen.

Crockpot Frito Pie

My best friend, Nichole, made a casserole dish of this recipe and I adapted it for in the crockpot. It is simple and delicious.

Crockpot Frito Pie

My photo

Ingredients:

1lb ground beef (can substitute other ground meats)

1 onion, minced

2 cans pork and beans

3/4 cup brown sugar

1 cup ketchup

Fritos

Shredded cheese

How to prepare:

In a large skillet, brown beef with onion. When cooked through, stir into a crockpot. Stir in pork and beans, brown sugar, and ketchup. Turn on high for two hours. Serve over Fritos and top with shredded cheese, if desired.